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Everyone is going to love these perfect carrot cake cupcakes. You might have made a carrot cake recipe before with a cream cheese frosting, but what about making them in cupcake form so everyone gets their own individual serving? Carrot cake is incredibly popular and there’s something so special about the combination of sweet carrot flavor and delectable cream cheese frosting on top along with a few nuts as a garnish.

Delicious carrot cake cupcakes with icing and walnuts elegantly plated on white dish.

These carrot cake cupcakes are so good – soft, moist and delicious. This is the only carrot cake cupcake recipe you will ever need!

If you have some carrots left over, you might like to try these maple roasted carrots, carrot blueberry muffins or carrot cake bunny tails! Or add them to a tangerine chicken stir fry!

Carrot cupcakes on a white plate with a bite taken out.

Why You’ll Love These

Delicious: Carrot cake cupcakes with cream cheese frosting are really tasty. The moist carrot cake pairs so beautifully with the creamy frosting and walnuts on top. This is a classic recipe you’ll love!
Straightforward: This carrot cake cupcakes recipe is really easy to make. You simply mix the batter ingredients together, cook them and then pipe or spread frosting on top and that’s about it!
A classic choice: There are hundreds of different type of cake and types of cupcakes to choose from but carrot cake cupcakes with cream cheese frosting are one of the most iconic because everyone loves them. So, if you want to make something everyone will love, these are the best carrot cake cupcakes ever!

Carrot cake cupcakes topped with cream cheese frosting and pecans are a delicious twist on the classic carrot cake recipe.

Carrot Cake Cupcakes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Flour: All purpose flour is ideal for making carrot cake cupcakes.
Spices: Cinnamon and nutmeg add a warm kiss of spice to the carrot cake cupcakes. You can tweak the spices if you like though. Ginger and allspice would work, or you could do just cinnamon or just nutmeg.
Baking powder and baking soda: To get the texture just right. If you want your cupcakes to be perfectly moist and light, use both of these.
Vanilla extract: For a contrasting flavor. A touch of vanilla contrasts beautifully with the sweet carrot taste. It goes in the cake batter and in the frosting also.
Carrots: The star of the recipe. You can buy shredded carrots (if you can find them finely shredded) or else just shred your own.
Cream cheese: To make the cream cheese frosting. Full-fat cream cheese is the tastiest but you can use any kind of plain cream cheese you like.
Vegetable oil: To add moisture. You can use cooled, melted butter if you prefer.
Eggs: These help bind all the ingredients together.
Powdered sugar: For the frosting. This sweetens the frosting and also helps firm it up.
Granulated sugar: To sweeten the cupcake batter. Use white sugar or try light brown sugar instead.

Ingredients for carrot cake cupcakes on a white background.

How to Make Carrot Cake Cupcakes

For more detailed instructions with weights and measurements, jump to the printable recipe card

Start the batter: Whisk the egg with vegetable oil, milk and vanilla, and then mix in the sugar.
Add the dry ingredients: Add the flour, baking powder and baking soda, spices, and salt, and then fold in the carrots.
Pour the batter into a muffin tin: Put cupcake liners in a muffin tin and pour batter evenly between them.
Bake the carrot cake cupcakes: Bake them for about 20 minutes or until done, then allow to cool completely.
Make the frosting: Cream the frosting recipe ingredients together and pipe or spread over the cupcakes. Decorate with nuts if you like.

Delicious carrot cupcakes topped with cream cheese frosting and walnuts.

Substitutions and Variations

Gluten-free option:  If you want a gluten-free version, you can use your favorite gluten-free flour in place of the all purpose flour.
Add-ins: Throw some finely chopped walnuts or pecans into the cupcake batter if you want to add some crunch.
Topping choices: Chopped walnuts or pecans can be added on top, or you could try something else such as shredded coconut.
Oil-free version: You can use melted, cooled butter in place of the vegetable oil if you prefer.

Carrot cake cupcakes topped with icing and nuts ready to serve.
Carrot cake cupcakes topped with icing and garnished with fresh carrots are displayed on a tray.

Serving Suggestions

Drinks:  The carrot cake cupcakes will pair well with anything from a pumpkin spice latte to mango banana matcha smoothies or iced white chocolate mocha. For the grownups, what about Cinnamon Toast Crunch Fireball shots!
If you want to serve some savory snacks too, what about Starbucks copycat egg bites or cheddar bacon scones?

Delicious carrot cake cupcakes topped with rich cream cheese frosting.

How to Store Carrot Cupcakes

Store:  Store carrot cake cupcakes for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
Freeze:  To freeze them, wrap each one separately pop them into a Ziploc freezer bag or airtight container.
Thaw:  You can thaw them at room temperature. Make sure they are no longer frozen in the center before serving.

These carrot cupcakes have a perfect bite taken out of them.

Top Tips

Adjust the carrot ratio: If you are using very finely grated carrots, you might find you need an extra half cup or so, as they tend to get lost in the batter.
Check they’re done: These take about 20 minutes to cook but it depends on your oven. When a sharp knife inserted into a carrot cake cupcake comes out clean, you know they’re done.
Let them cool completely: Trying to frost them before they’re completely cooled is a recipe for disaster! Your frosting will melt and drip and be messy, so be patient and wait until they are cool.

A white plate with carrot cupcakes and a glass of milk.

Carrot Cupcakes Recipe FAQs

Do you have to bring the ingredients to room temperature?

Yes, it’s best to bring everything to room temperature before you begin, so they blend smoothly together. The same applies to the frosting but it’s a good idea to chill the prepared frosting for an hour before adding it to the carrot cake cupcakes, to firm it up a bit.

Can you use low-fat cream cheese for the cream cheese frosting?

You can but it’s best to use full-fat cream cheese because it tastes better and it’s also firmer making it easier to spread or pipe evenly.

Why does the recipe call for oil?

Oil helps achieve that beautifully moist texture carrot cake is known for. If you sub melted butter it will be fluffier inside and not as moist.

Delicious cupcakes topped with icing and nuts on a white plate, made using a simple carrot cake cupcake recipe.

Carrot Cake Cupcake Recipe

5 from 28 votes

Carrot Cake Cupcakes Recipe

By: Bella Bucchiotti
These carrot cake cupcakes are so good – soft, moist and delicious. This is the only carrot cake cupcake recipe you will ever need!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18




  • Preheat the oven to 350 degrees F. Place 18 cupcake liners in muffin tins and set aside.
  • In a medium mixing bowl, whisk together egg, vegetable oil, milk and vanilla. Mix in granulated sugar until dissolved.
  • Slowly add in flour, baking powder, baking soda, cinnamon, nutmeg and salt until just combined. Fold in shredded carrots.
  • Fill each liner ¾ of the way with batter. Bake for 20 minutes or until a knife comes out clean. Remove from the oven and allow to cool completely.
  • In a medium bowl cream together cream cheese, milk, vanilla and powdered sugar until smooth. Pipe on frosting or spread on with a knife. Top with chopped nuts if liked.


Calories: 250kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 92mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2001IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Like this recipe? Rate and comment below!

These carrot cake cupcakes with cream cheese frosting are easy to make and the flavor is going to blow you away. The cupcakes are moist and soft, boasting the distinctive flavor of carrot and the cream cheese frosting is rich and sweet and has a subtle vanilla flavor. These carrot cupcakes are going to be really popular. You can customize them too, choosing to add nuts to the batter or decorate them with nuts or even shredded coconut.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.


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